Food Dehydration: A Dictionary and Guide

J. Brennan0750611308, 9781855733602, 9780750611305, 1855733609

The study of food and nutrition covers a wide range of disciplines, from agriculture and horticulture, through the chemistry, physics and technology of food processing and manufacture (including domestic food preparation), the physiology and biochemistry of nutrition and metabolism, molecular biology, genetics and biotechnology, via social sciences and the law, anthropology and epidemiology to clinical medicine, disease prevention and health promotion. This means that anyone interested in food and nutrition will be reading articles written from a variety of disciplines and hearing lectures by specialists in a variety of fields. We will all come across unfamiliar terms, or terms that are familiar but used in a new context as the jargon of a different discipline.

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Table of contents :
Cover……Page 1
Contents……Page 6
Preface……Page 7
A note on food composition……Page 9
List of figures……Page 10
A……Page 12
B……Page 56
C……Page 93
D……Page 155
E……Page 173
F……Page 192
G……Page 216
H……Page 238
I……Page 260
J……Page 272
K……Page 274
L……Page 282
M……Page 301
N……Page 335
O……Page 350
P……Page 362
Q……Page 410
R……Page 413
S……Page 429
T……Page 473
U……Page 496
V……Page 499
W……Page 515
X……Page 527
Y……Page 528
Z……Page 530
Appendix……Page 534